Quick Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!
One of my all-time favorite meals to eat will always be coconut curry, and I especially love the combination of curry, shrimp and pineapple, as I’ve already proven in this stir fried rice.
Not too hot, please, because I’m wimpish like that. But nice and saucy and always with fresh fruit – just like the shrimp curry I’m sharing here.
How this recipe works
The recipe may sound a little involved, with the adding-to-the-pan-then-removing-again of the vegetables. But I promise, it’s extremely simple. I just like to do it this way to keep them nice and tender, instead of having them turn soggy in the sauce.
And the rest is, as they say, peanuts. Or rather coconuts in this case. Brown the shrimp, stir in the curry paste, add coconut milk and let it simmer for a little while. During this time you can cut up some pineapple (not, and I repeat, not optional), chop some cilantro and concentrate on your rice. Or whatever the cool kids eat with curry these days.
If some people at your dinner table like more heat than others, this Thai Shrimp Curry is really easily customizable by serving it with sliced chilis and/or chili flakes on the side. I like a few lime wedges for some zing as well, and if you have scallions that need using up – don’t hesitate to invite them to the party either.
Serving suggestions
We always serve curry with rice. I hear it’s also great with cauliflower rice, if you’re watching your carbs!
I like to pass some sliced chili, fresh cilantro and lime wedges at the table. Just for that little extra kick of flavor!
If you want to serve a salad on the side, I recommend a creamy cucumber salad or a creamy coleslaw.
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Quick Thai Shrimp Curry with Pineapple
Recipe details
Ingredients
- 1 tablespoon oil
- 2 small-medium zucchinis diced
- 2 small-medium red peppers cut into strips
- 1 medium onion finely diced
- 1 clove garlic minced
- 1 pound raw jumbo shrimp
- 2 tablespoons Thai red curry paste
- 1 (13.6 oz) can coconut milk
- 1/2 cup water
- 1 small pineapple
Instructions
- Heat oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
- Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the shrimp and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
- Serve with rice and your favorite curry toppings.
Kimberly says
Tried this recipe without the shrimp, but it was still great! Totally recommend!
Kim says
This was good! I added baby bok chop, fresh ginger and a bit of fish sauce, used broth instead of water, and served it with brown rice. Thanks for the recipe!
Nora says
Love your recipe modifications, Kim! I’m glad you liked the curry, and I appreciate your feedback so much.
Keith @ How's it Lookin? says
Looks great. Thai food is definitely one of my favorite cuisines, thanks for sharing
Danielle says
I’ve never really had curry before, which sounds so bad! But I feel like I definitely need to give it a try because this looks delicious! I love the pineapple in there too, it’s one of my favorite things!
Medha says
This thai shrimp curry is so colorful and looks delicious!
Alyssa @ My Sequined Life says
I love the way this looks Nora!
Izzy @ She Likes Food says
So, I’ve only eaten curry once and it was out of a microwave box lol. It was really good though and had me thinking that I need to be eating more of it and trying to make my own! This looks like it would smell and taste amazing!
Kristine | Kristine's Kitchen says
This looks so good with all of those veggies and the shrimp! I love the addition of pineapple, too!